Indian · serves 2

Baked Samosa

Same filling, same shape, no deep frying. Forty-five minutes.

50 min Some work Vegetarian

Ingredients

  • 2 cups maida
  • 1/4 cup oil or ghee
  • 1 tsp ajwain
  • 4 potatoes boiled and roughly mashed
  • 1/2 cup peas
  • 1 tsp cumin, 1 tsp coriander powder, 1 tsp amchur, 1 tsp garam masala
  • 2 green chillies
  • 1 inch ginger
  • Oil to brush

Method

  1. Dough: maida, ajwain, salt and oil rubbed in until it holds shape when squeezed. Add very little water. Stiff dough, rested 30 minutes.
  2. Filling: cumin, ginger, chillies, peas, then potato and all the powders. Cook 5 minutes and cool completely.
  3. Roll an oval, cut in half, form a cone, seal the straight edge with water. Fill and pinch the top shut.
  4. Brush all over with oil and prick once with a fork.
  5. 200°C for 25 minutes, turn, 10 more.
  6. They won't blister like fried ones but they'll be crisp. Chutney.

Questions people ask about Baked Samosa

How long does Baked Samosa take?

About 50 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Baked Samosa?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Baked Samosa ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Baked Samosa vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Baked Samosa?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Baked Samosa?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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